Main Ingredients

1. 3 ½ cups cream base
2. 2 tsp vanilla extract
3. 1 cup peanut butter 
4. 1 cup quartered oreos (about 10 cookies)

Directions:

Peanut Butter

1. Put 1 cup peanut butter in a microwave safe bowl and heat for 30 second increments. Stirring between each increment. The peanut butter should be nice and liquidy. 

Ice Cream

1. In a bowl combine 2 Tbsp pourable peanut butter, and 2 tsp of vanilla, whisk to combine. Slowly add the cream base and whisk to combine. 
2. Pour into the ice cream maker and churn. 
3. While the ice cream is churning quarter the oreos. 
4. Churn until the mix starts to look solid and firm. It’s ready when a spoon is pressed across the top and it should leave an impression without collapsing for just a second. 
5. In the last 30 seconds - 1 minute pour in the remaining liquid peanut butter in a steady flow. The peanut butter will start to shatter or fleck as it churns in the freezing ice cream.
6. Turn off the machine and remove the dasher.
7. Add the quartered oreos and mix by hand.
8. Fill your container; sprinkle a few cookie pieces on top, cover and freeze for 8 hours or overnight.